- 09 May 2009
I usually prepare too much food when grilling, which ends up being economical in the long run…if you like leftovers. Check out the Tilapia with Chipotle Sauce posting for the recipe that makes up most of this leftovers dish.
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I am finding more and more grilled fish recipes that I really like. Orange roughy is great since it is not too fishy tasting, is light and flakey, and you don’t really have to mess with the bones.
I got on this seared ahi kick, and have been wanting to prepare it on the grill for a while. There are two places in Phoenix where I love their seared ahi. The first is at Steamers in the Biltmore Fashion Park. Their Dinner menu has an Ahi Au-Poivre, Pepper-seared Ahi served with wasabi mashed potatoes, spring rolls and Ponzu sauce. The wasabi mashed potatoes have the perfect amount of zing to your nose….Delicious! They also have a seared ahi on the lunch menu, but it does not compare to the Ahi Au-Poivre.
Ok, so we should probably all be eating more fish for the health benefits of Omega-3 fatty acids. And the American Heart Association recommends we eat fish at least two times per week. Browsing through grilling books for fish recipes, I found a great book that has some of my favorite fish recipes. “Fish & Shellfish, Grilled & Smoked” by Karen Adler & Judith M. Fertig (ISBN #1-55832-181-0). Page 93 details the “Barbecued Salmon Wrapped in Foil” recipe as follows to make 4 servings:
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